In a high speed blender, puree the hazelnuts with the coconut oil, cocoa powder, sugar, and salt until very smooth. Transfer to a bowl.
In the blender, puree the coconut cream with the nutella. Transfer to a piping bag.
Mix together the oat flour, cinnamon, protein powder, cocoa powder, baking powder, and salt in one bowl. In another bowl, mix the vanilla, yogurt, almond milk flax egg, banana, maple syrup, and hazelnut oil, if using. Add the wet to the dry and mix until combined.
Heat some coconut oil onto a nonstick skillet or griddle over medium heat and add 1/4 cup of batter to the pan. Cook until golden brown, then flip to the other side. Repeat with the remaining pancakes, keeping any finished pancakes warm in a 150 F oven if desired.
To serve, layer the pancakes with the nutella mousse and strawberries and top with maple syrup and hazelnut crumbles, if desired.